1. Soak the rajma in water over night.
2. Cook the soaked beans in pressure cooker for 6 whistles.
3. Chop the onion finely and keep it aside.
4. Mash the cooked rajma into a smooth paste.
5. You can even run it in mixie adding some water to it to make the paste.
6. Take 3 tsps of oil in a pan and drop in the cumin seeds.
7. Once it splutters, add the chopped onion and fry until it turns golden brown.
8. Now add the mashed rajma paste to the pan along with chilly powder, garam masala, turmeric powder, sugar and salt.
9. Mix them well and cook on medium flame for a while till it becomes thick.
10. Switch off the flame and add the lemon extract to it and mix well until it blends.
11. Finally add finely chopped coriander leaves and mix well.
12. Rajma filling is ready.
13. Make lemon sized balls of rajma filling and keep it ready.
14. Make chapathi dough and roll out balls bigger than the rajma balls.
15. Flour the work surface and roll the chapathi slightly into a thick circle and place the filling ball in the center and gather the dough from all the sides and seal the ball.
16. Press the ball slightly and roll the paratha gently into a large circle of 1/4 inch thickness.
17. The trick is to roll it without the filling getting exposed.
18. Roast the paratha on tawa by adding few drops of oil.
19. Rajma paratha is ready to serve.
20. Serve with thick curd or raitha of your choice.

Recipe courtesy: 4th sense cooking